The Ultimate Guide To Making Amazing Chicken Stock

Quick note for the brown stock guys: I mentioned peeling the onions, don't peel them, because I didn't, and I never do. I don't know why I said that. Anyway, love you all.

Since I make a roast chicken every few weeks for dinner, I use the leftover carcass for making stock. Probably not as roasted as your brown stock but close. I also throw the veggies for the stock in the bottom of the pan when roasting the chicken to give a more caramelized veg flavor.

My experience with stocks is that it often turns bitter, I still haven't been able to figure out what exactly it is that makes it take on the bitter taste, my best guess was that this came from the onion and carrot skins, is there a particular ratio im expected to lookout for in order to avoid this?

Making this today along with you chicken noodle Soup recipe after it’s done because everyone is sick! Thanks for being so easy to follow along with

It pains me to see the stock furiously bubbling like that. That is a "dirty stock." It should be bubbling just barely, one every few seconds.

Also this is "so incredibly cheap?" Lol...no. 5-6 whole chickens, breast, legs, thighs and wings reserved. 3-4 gallons of spring water. Fresh veggies. Simmered for 6-8 hours. All comes to $15-20 per gallon.

Your pot is great! A gentle scrub with a Brillo sponge 🧽 will make like new!

I wish this video came up when I searched how to cut a chicken since this is the reason why I kept the bones :/

Thank you. No more store stock, or hamburger buns. You…my friend, you are amazing!!!!!!

Adding a bit of apple cider vinegar will help extract more nutrients from the bones.
Pressure cooker will make the process faster and will use less energy.
If you wait a bit before you add the vegetables, you can remove the foam more easily.
Save the fat at the bottom of the roasting tray, i use it to cook other things, spread on bread.
Once you extract everything once, you can often add water and get some more stock a second time.
I usually can get around 2l stock per carcass. You can freeze it obviously.

I always keep a camera hidden in one of my kitchen cupboards..

2 to 4 hours of Gas/Energy waste for something you can do in 35 minutes in a pressure cooker.

Froze chicken and beef stock and been using it in most of my cooking during pregnancy 🤤👌🏻

Don't forget that your "brown" stock is darker only for the fact that you left the skin on your onions!

My stock reduced by quite a substantial amount, I only had it on for around 4 hours and it was barely simmering, why is this?

I just throw the whole chicken in and cover with liquid.

Do we put a lid on the pan? If so, a vented or non-vented one (does this matter?)?

I spatchcocked a chicken and put the spine in the freezer. can I make a stock with that and follow using the same steps?

You'd be surprisedto know: that is NOT why i am here. 🙃

Why. Who has the time in reality. I’m not so much better than other people not to just use a rotisserie chicken and some veggies. How many of your friends do you tell

Why not just roast the chicken whole... Eat it ... Then boil the bones... Seems kinda pointless just roasting bones...

You missed the most important ingredient that will elevate an ordinary chicken stock to a whole different level, chicken feet. The collagen that cooks out of the feet will make the stock silky and rich that you don't get without it.

you are an amazing chef, but your butcher skills need work! much love

the old pot is the best post

p3nis

I also like to add a few tomatoes to the stock, gives the whole thing a very nice colour and adds just a touch to the flavour.

Can i do the same with pork? or pork stock?

how much stock does this produce on average using one chicken?

All Stores Please lower the price of all Military and Local for all brands of Chicken Stock Products and Production Cost Now That's too much $$ The Whole World Now pray

would this work for veggie stock?

damn... ive been throwing so many chicken bones away. gotta start doing this

I made mine in the instant pot (insignia pressure cooker) used sam's club rotisserie chicken. Used a little too much clove. Wish I had left salt less. Not a big salt fan and I added it after I tasted it without salt. Better without salt.

For next time.
Chicken bones that are left over, chicken feet, and roasting before I toss them into the instant pot.

Less clove
Like maybe a teaspoon instead of eye ball my palm.

And maybe a single anise star.

Not bad.

Woooow such an amazing zing video josh love it 😍

Use the meat from the leg of the goat other parts are to boney

Chicken is one of the most versatile meats, multiple uses, and very flavorful. I am waiting for my chicken stock to be ready, I'll make some stock based teriyaki sauce for the chicken itself 😂

For some reason everything taste better when it’s cooked in an old favorite pot.

Least to my knowledge, chinese receipe tend to use "old" chicken for chicken stock. As these chicken are tend to be richer in flavour than spring chicjen. This can be identified by the deep yellow fats ard its butt and thigh areas. Not sure if this is easily found in North America. To remove its impurities, typically its marinated in flour water for 15-30mins. Drain the water and most of its impurities are removed.

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I make a roasted chicken for my family every 2 weeks. I spatchcock it and take off the wings. I also make wings when they are on sale and I'll save all the wing tips. I just keep discarding them in a zippock bag in my freezer and when I run out of my stock I'll use these bones to make more!

Is any of the chicken in thr pot edible or is it the bad parts ?

How about using a slow cooker...will be as effective?

Can you use your left over chicken wing bones for broth? If so, I need to start saving those bad boys.

Are there any cheat guides for making food / stock / sauces without Alliums (garlic, onion, that whole family of THINGSSSS I neeeed in my LIIIIFE but can't)?

What is the difference between this and bone broth?

I have been making my own stock for years but I can’t make enough to freeze it haha😂

I've got a chicken stock recipe. Buy a chicken pot noodle add the sachet of chicken stock and take the noodles out and throw them in the bin. Add a multi vitamin tablet and you'll have almost no acne.

Should I add a bar of soap so the chicken doesn't stick to the pan?

Do you use organic chickens or the chicken who's legs break because they are force-fed and to fat to walk?

Can I use dinosaur bones? 🦕 I have a cauldron I could fit them in.